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With baby #2 on the way, I find watching cooking shows problematic: I see something and suddenly that’s what I want to eat. The other night they were baking lemon bars, so here you go. These are extra special with pecans in the cookie base; if you don’t want the nuts, you can always substitute more flour.

You will need:

1/2 c unsalted butter, cut into large pieces

3/4 c ground pecans

2 c flour, divided

1/2 c light brown sugar, packed

4 eggs

1 3/4 c sugar

zest of 1 lemon

1/2 c lemon juice

1/2 t baking powder

Then you will…

Preheat your oven to 350 degrees. Line an 8×8 baking pan with foil and lightly grease with nonstick cooking spray.

In a food processor, pulse together the butter with the pecans, 1 1/2 cups of the flour, and the brown sugar until well mixed and crumbly. (If you don’t have a food processor, you can always do this step by hand).

Spread the pecan cookie base into the prepared pan. Press with your fingers to even it out on the bottom of the pan.

Bake 18-20 minutes or until starting to turn golden brown.

Remove from the oven and allow to cool for 10 minutes.

In a large mixing bowl, whisk together the eggs with the sugar, lemon zest and lemon juice until light and well mixed.

Whisk in the baking powder and remaining 1/2 cup of flour.

Pour the lemon mixture on top of the cookie base.

Bake for another 20-25 minutes, or until the top is starting to turn golden and the filling looks set.

Allow to cool before slicing. You are welcome to dust with powdered sugar if you’d like!

You can prep this oatmeal the evening before and pop it into the oven when you wake up. Then by the time you have coffee ready, your breakfast will be ready too! We served this for family during the holidays.

You will need:

4 c old-fashioned rolled oats

2 c almonds, toasted and chopped (divided)

1 c dried cranberries

2 t ground cinnamon

1/2 t nutmeg

1/2 t salt

1/2 c unsalted butter, melted

3 1/2 c milk

4 eggs, beaten

2/3 c pure maple syrup

4 t vanilla extract

1/4 c brown sugar

Then you will…

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.

In a large bowl, combine oats with 1.5 cups of the almonds, cranberries, cinnamon, nutmeg, and salt.

Stir in the butter, milk, eggs, maple syrup and vanilla.

Mix well and spread into the prepared dish. Top with the brown sugar and remaining half cup of almonds.

If preparing the night before, cover with plastic wrap and refrigerate.

These rolls are a fun complement to most dinners. They are also a decent size, which makes them good for sandwiches. We made them for Thanksgiving and enjoyed them after with leftover turkey and gravy. How will you use them?

You will need:

1 packet (2 1/3 t) active dry yeast

1/2 c warm water

3 T sugar, divided

3/4 c warm milk

1 egg, lightly beaten

3 T unsalted butter, melted (or olive oil)

1/4 c fresh rosemary, chopped

1 T garlic powder

1 t salt

4 c flour

Egg wash of 1 egg and splash of water, beaten together

Extra salt and pepper, to top

Then you will…

In a large mixing bowl, combine the yeast, water and 1/2 teaspoon of sugar.

Allow to rest for 5 minutes in a warm place.

Mix in the remaining sugar, milk, egg, butter, rosemary, garlic powder and a teaspoon of salt.

Add flour in half cup increments until it starts to pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface. Knead in remaining dough until smooth and elastic. If the dough is still sticky, add additional flour in 2 tablespoon increments.

Lightly grease a large mixing bowl.

Form dough into a ball and place into the greased mixing bowl.

Cover with plastic wrap and place in a warm spot. Allow to rise 30 minutes.

Butter a 9×13-inch baking dish.

Punch the dough down and divide into 12 equal portions.

Shape each portion into a ball.

Place dough balls into the prepared baking dish. You should have three rows of 4 balls.

Cover with plastic wrap and let rise in a warm place for an hour. Dough should double in size.

Preheat oven to 350 degrees.

Brush the top of each roll with the egg wash

Sprinkle lightly with salt and pepper.

Bake 20-25 minutes, or until the tops of golden brown and the rolls sound hollow when you tap the tops.

Allow to cool for 10 minutes. Remove from baking dish and pull apart into individual rolls.